We didn't get to sit in front of Takashi last night, but the chef was skilled and happy. We had plenty of food without stuffing ourselves, had a few Asahi beers, and a great time.
One of the Sashimi plate we had. Yummy. The chef fillet Aji and deep fried its head and tail... We ate them. They were really crunchy and yummy!
Grilled miso Sablefish. Delicious. Delicious. It literally "melts" in your mouth. Did I mention it was delicious?
Tamago (egg) and Escolar nigiri. They were both yummy, and I especially love the escolar. I later found that escolar is also called "oil fish" because of the rich and fattening texture. And yes, it's strawberries and almonds in the center of the plate. Strange combination, but goes amazingly well with the nigiri.
Anago - salt water eel. Not to be confused with Unagi, which is fresh water eel. Anago has a slightly tougher texture compared to Unagi, and is of course, delicious. (Unagi is generally used on donburi, which is pretty much a rice bowl with meats or fish, and vegetables.)
Agedashi tofu. I liked how Takashi serves the yummy fried tofu cubes and stock sauce and katuo (bonito) flakes in a small pot.
Ankimo. Don't freak out, but Ankimo is fish liver pate. It sounds funny, but when properly made, it's delicious.
So these were some of the dishes we had last night. We didn't, however, get dessert, because I made John his favorite Pumpkin Cake for his birthday!
No comments:
Post a Comment